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Warm up a large frying pan over a medium heat.
Slice 8–10 oz (220 g) of smoked sausage.
Add 1 tablespoon of butter to the pan and fry the sausages on both sides until browned (about 2 minutes each side). Remove and set aside.
Cook 1 lb (450 g) of shrimp in the same frying pan for 1–2 minutes on each side until pink. Season with ½ teaspoon of Cajun seasoning and set aside.
Melt 1 tablespoon of butter.
Finely slice or mince 3 garlic cloves and sauté for 1 minute until fragrant.
Add 8 oz (225 g) of orzo pasta and toast for 2–3 minutes.
Pour in 2 cups (480 ml) of chicken broth and season with ½ teaspoon each of Cajun seasoning and smoked paprika. Bring to the boil, then simmer for 7 minutes, stirring occasionally, until the orzo is tender.
Stir in ¾ cup (180 ml) heavy cream, ½ cup chopped oil-packed sun-dried tomatoes, and ½ cup (50 g) grated Parmesan.
Then add 2 cups (60g) of fresh spinach and cook until the spinach has wilted.
Return the shrimp and sausage to the pan. Add a squeeze of lemon juice and give everything a good stir. Taste and adjust the seasoning to your liking.
Serve with freshly chopped chives or parsley and enjoy!